Tuesday, June 8, 2010

INGREDIENTS:SANDI BROOKS WFCJ53B4 Eggs; separated1/2 cup of Sugar1 cup of Tightly packed grated carrot1/4 cup of Shredded;peeled apple1/4 cup of Sweet red wine2 tb Lemon juice1/2 teaspoon of Grated lemon rind1/3 cup of Potato starch-Grease for the casseroleDIRECTIONS:In a large mixing bowl; beat the egg yolks with the sugar untillight.Add the grated carrots, shredded apple, wine, lemon juice and rind,and the potato starch. Blend well.In another bowl beat the egg whites until stiff; fold them into theyolk mixture. Turn into a well greased 11/2 quart casserole.Bake for 35 minutes in a preheated 375 oven or until nicely puffed andset.Serve hot or cold.Serves 6DIRECTIONS:I have not tried this, but it sounded like a good side dish, that isnot too heavy.Sandi in CT. 03/28 06:11 P.M.Formatted by Elaine Radis; 3/92

Wednesday, May 12, 2010

INGREDIENTS:Garnett PJXG05A1 3/4 oz Ham base (2-#40 scoop)2 qt Chicken stock8 oz Yellow onion dice3 oz Margarine2 lb Potatoes bite size1 1/2 teaspoon of Black pepper2 cup of Milk3 oz Flour3 oz MargarineDIRECTIONS:Combine chicken stock in sauce pan with ham base. Stir until lumps aregone. In separate stock pot: melt first margarine measurement; addonion and sautee until transparent. Addpotato bite size pieces andpepper. Add chicken stock mix and stir until well mixed. Bringmixture to a boil. In small pan, melt second margarine measure andadd flour to create a roux. It should be light brown in color. Whenstock comes to a boil, add roux with a wire whisk. This will causethe soup to start thickening. Return to a boil. Slowly add the milk.If the soup is too thin, make additional roux and add it to the soup.If you need to do this, be sure to cook the roux until a tan color.This will get rid of the raw flour taste. If the soup is too thick,thin it out with more milkRecipe By :

INGREDIENTS:2 cup of Flour, all-purpose 1 tablespoon of Orange peel, grated1 cup of Sugar, granulated -(one large orange)1 1/2 teaspoon of Baking powder 1 Egg, beaten1/2 teaspoon of Baking soda 1 cup of Cranberries, halved1 teaspoon of Salt -or chopped3/4 cup of Orange juice (juice 1 cup of Walnuts or pecans,-of one large orange) -chopped2 tablespoon of ShorteningDIRECTIONS:Preheat oven to 350 degrees F. Grease the bottom, but not the sides, oftwo small loaf pansIn a large bowl, sift together all the dry ingredients (flour, sugar,baking powder, baking soda and salt). Blend very well.ix together the orange juice, orange peel, melted shortening and beatenegg. Mix only enough to blend uniformly. Mix in the cranberries and thenuts; stir gently. Pour the mixture into the loaf pans. Push it to thecorners, leaving the center slightly hollowBake about an hour at 350 degrees F. The loaves are done when a toothpickinserted in the middle comes out clean. Cool completely before cutting. Donot try to serve warm.

INGREDIENTS:8 oz Wholewheat shortcrust-pastry8 oz Cottage cheese1 oz Raisins, finely chopped1/2 oz Pine nuts, toasted &-chopped-sugar to taste-lemon juice to tasteDIRECTIONS:Roll the pastry out very thin and cut it into small rectanglesapproximately 6x3 inches. You should have at least 24. Bake them in amoderately hot oven (375F for ten minutes or till they are crisp andbrown. Remove them and cool on a rack. Meanwhile mix the curd cheesewith the ginger or raisins, the pine nuts and the sugar and lemon totaste. Set aside. When you are ready to serve, sandwich together twopieces of pastry with the cheese mixture. They can be used as adessert or as a snack.